Behind the Plate

Behind the Plate is where we take a step back from building the platform to share the why behindoriri. It’s a space to reflect on what we’re trying to change in the food world, how we’re going about it, and the incredible people who are walking this path with us—from early supporters and advisors, to chefs, producers, and friends around the world. We’ll use this space to give context, celebrate progress, and stay transparent about our journey—from challenges to aha moments.

Becauseoririisn’t just a platform. It’s a community. And this is our shared story.

Transparantie als fundament van een eerlijk tropisch ecosysteem

Een platform dat alle actoren samenbrengt en de relaties zichtbaar maakt, is geen simpel overzicht. Het is een uitnodiging tot samenwerking. Tot het versterken van een ecosysteem waarin elk onderdeel floreert. Waar kennis gedeeld wordt, waar lastig samen aangegaan worden, en waar nieuwe onderzoeken kunnen ontstaan op basis van gelijkwaardig respect.

Werner Van Obberghen

Zaakvoerder Brouwerij 3 Fonteinen

Nurturing nature’s bounty: the beauty of wild farming and seasonal harvesting

In a world where convenience often trumps connection to nature, the concept of wild farming emerges as a poignant reminder of our intrinsic relationship with the Earth. Wild farming, also known as foraging or seasonal harvesting, embraces the rhythm of nature, providing a fresh perspective on food production and consumption.

Toon Diependaele

Co-Founder

Embracing sustainability in gastronomy: nurturing a greener culinary landscape

The world of gastronomy, with its myriad of flavors, textures, and cultural influences, has always been a source of delight for food enthusiasts. However, as our understanding of environmental concerns deepens, it becomes evident that the gastronomy industry must evolve to align with sustainable practices. The need to source ingredients from environmentally conscious producers has never been more critical. This article explores the imperative for the gastronomy industry to adopt sustainable practices and collaborate with producers who prioritize the health of our planet.

Toon Diependaele

Co-Founder